5 matzah sheets
1 cup (2 sticks) unsalted butter (can substitute non-dairy margarine)
1 cup packed dark brown sugar
1 cup semisweet chocolate chips
1 cup white chocolate chips
1/2 Tbsp vegetable oil (can substitute coconut oil)
1 cup multi-colored sprinkles
1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or tin foil.
2. Arrange matzah in one layer on the baking sheet. Break matzah into smaller pieces in order to fill the pan completely. Set aside.
In a saucepan, melt the butter and brown sugar over medium heat, stirring constantly.
3. Once this mixture reaches a boil, cook for a few more minutes, until the mixture thickens and starts to pull away from the sides of the pan. Remove from heat.
4. Pour the butter and sugar mixture over the matzah, gently spreading it with a spatula to cover it with an even layer.
5. Put matzah in the oven and bake for 15 minutes, checking every so often to make sure it doesn’t burn. Turn heat down to 325 if it looks like it’s burning.
6. After 15 minutes, the butter and sugar mixture will have bubbled up and turned golden brown. Remove from the oven. Sprinkle matzah immediately with the semisweet chocolate chips. Let sit for 5 minutes to melt.
7. After the chocolate chips have melted, spread them evenly over the toffee with a spatula.
8. Microwave the white chocolate chips and oil in a bowl for 30 seconds. Remove from the microwave and stir with a fork. Then, microwave for another 30 seconds and stir again, until the mixture is smooth and thoroughly melted. Microwave for another 30 seconds if needed.
9. With a fork, drizzle the white chocolate over the matzah. Then top with lots and lots of colored sprinkles. Allow to cool and harden.